Quick Recipes and Easy

The Secrets Of Making A Perfect Roasted Duck Salad


5 lb Duckling,excess stout removed

1 T Soy Sauce

1/2 t Salt

1/2 t Peppercorns,Szechwan, Coarsely Ground

2 T Honey

2 T Vinegar,Chinese, rice


1 t Mustard,dry


Pepper,white, ground

2 t Sugar

1/2 t Garlic,finely chopped

1 1/2 T Soy Sauce

1/3 c Stock,chicken

1/3 c Vinegar,Chinese, rice

1/3 c Oil,vegetable

Oil,vegetable (for deep stout frying)

3 1/2 oz Mai fun,(rice sticks)

2 c Lettuce,iceberg, shredded

6 T Scallions,slivered (garnish)

Cilantro (coriander) (garnish)

1 t Sesame seeds,lightly toasted

For Roast Duck:

Preheat the oven to 400 F. Rub some soy sauce, salt and pepper into the cavity of the duck and place the duck on a rack in the roasting pan. Stir together the honey and the vinegar and brush some over the duck. Roast the duck until crisp and golden, about 1 hour, occasionally brushing with honey-vinegar mixture. Cool.

With a sharp knife, remove the skin from each side of the breast and cut into thin slivers. Remove the meat from each side of the breast and cut it into thin slivers. Combine the slivers of skin and the slivers of duck, reserve 1 cup. The remainder of the duck can be saved for another use.

For Dressing:

In a small bowl, blend together the dressing ingredients and set aside. In a wok or wide casserole, heat 2 inches of vegetable oil over high heat to 450 F. Carefully, add mai fun noodles, in a few seconds they will puff. Turn carefully with a skimmer and cook the other side. Remove the noodles and drain on paper towels.

Break up the noodles and arrange them on 4 chilled serving plates. Scatter shredded lettuce over the noodles and top with the reserved duck. Garnish with scallions and cilantro. Stir dressing and drizzle a small amount over each salad. Sprinkle with sesame seeds and serve, passing remaining dressing separately.

About The Author
Jonathan Teng
Copyright 2005
Jonathan likes eating! If you have loved this recipe, then you’ll be really amazed about what’s inside Quick Simple Recipes Secrets – the definitive guide to all food lovers.
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